Pepperoni Polenta Pizza

Before you dial out for pizza, consider this: A pepperoni slice (about 6 ounces) has 500 calories and 20 grams of fat, whereas two slices of this polenta-crust pie (also 6 ounces) have only 194 calories and one third the fat.

Serves 6

Nutrition per serving

Nutrition per serving

97 calories per serving

3 g fat (1 g saturated)

13 g carbs

5 g protein

Gluten-Free

INGREDIENTS

1/2 cup instant plain polenta

1/2 teaspoon salt

1/2 cup thinly sliced onion

1/4 cup diced red and/or green bell pepper

2 teaspoons olive oil

1/2 cup prepared marinara sauce

10 slices reduced-fat pepperoni

1/3 cup seeded and diced tomato

1/4 teaspoon dried oregano

1/2 cup shredded reduced-fat (part skim) mozzarella

PREPARATION

Preheat oven to 450°F. For crust, bring 2 1/4 cups water to a boil. Whisk in polenta and salt. Reduce heat and whisk 3 to 5 minutes or until thick. Pour into a 9" pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature. Meanwhile, sauté onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes. Pour marinara sauce over crust. Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste. Bake 8 to 10 minutes. Sprinkle cheese on top and cook 2 more minutes or until cheese melts. Cut into 6 slices; serve immediately.